Preheat the oven to 220ºC, 200ºC fan, gas 7. To make the batter, whisk 125g flour with the eggs and milk.

2

Put 1 tablespoon of oil in a roasting tin and heat in the oven for 1 minute. Add the frozen sausages and brown in the oven for 20 minutes. Pour over the batter and arrange the sausages. Bake in the oven for 25 minutes.

3

Meanwhile, to make the onion gravy, heat the remaining 2 tablespoons of oil in a pan over a medium heat. Add the onion and cook for about 10 minutes until golden. Stir in 1 tablespoon of flour and cook for 1 minute. Remove from the heat and stir in the stock. Return to the heat and bring to the boil, stirring until thickened. Stir in the mustard.

4

Boil the carrots for about 8 minutes until almost tender, adding the peas for the final 2-3 minutes. Serve the toad in the hole with the peas, carrots and onion gravy.

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